Best 6 Red Bell Peppers With Capers Tapas Recipes

RED BELL PEPPERS WITH CAPERS-TAPAS

Steps:

• Heat oil in a hot large pan.
• Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
• Stir in vinegar and season to taste with salt and pepper.
• Serve hot or chilled.

BELL PEPPER SALAD WITH CAPERS AND OLIVES

Steps:

• Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
• Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
• Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
• Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

ROASTED REDS WITH PEPPERS AND CAPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes into 8 wedges each and add them to a baking sheet. Toss evenly with the olive oil and 1 teaspoon each salt and pepper and place in the oven. Roast for 25 minutes. Remove from the oven and move the potatoes around a bit in the pan with a spatula. Return to the oven and roast until they are getting some nice color and are fork tender, an additional 20 to 25 minutes.
• Add the shallots, roasted peppers and capers and return to the oven for 10 minutes. Remove from the oven and toss with the cheese, season with salt and pepper and serve immediately.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

RED BELL PEPPER TAPAS

Steps:

• Adjust broiler rack to within a 4 inches of heat source.
• Cover broiler pan with foil and preheat broiler.
• Place peppers on hot foil.
• Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
• Remove peppers from broiler and place in a brown paper bag.
• Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
• Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
• Rinse peppers with cold water and remove seeds.
• Slice pepper halves lengthwise into 1/4 inch strips.
• Place pepper strips into a jar.
• Add oregano, garlic and oil.
• Close the lid and shake to blend.
• Allow to marinate an hour.
• We like this served with garlic bread.
• This will keep one week in the refrigerater in jar.
• I haven't tried letting it marinate that long but I bet it would be great.
• Cooking time includes steaming and marinating time.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.